Hey there strong people!
Who doesn’t love a good homemade hummus? It is the perfect dip for veggies, some sort of chips/bread, a great spread etc. etc. Traditional hummus is made with chickpeas which are legumes aka not in the guidelines for a paleo template or the Whole30 protocol.
While chickpeas are high in protein and generally considered “healthy” other vegetables like cauliflower are simply healthi[er]. Here’s the deal with legumes (beans, peas, lentils, soy, and peanuts) they don’t contain as many nutrients as other fruits and veggies. They can disrupt your gut aka bloating, gas, digestive issues, and/or cramping. The anti-nutrients found in legumes can cause inflammation to our bodies. Such inflammation can manifest itself differently in everybody.
*The Whole30: The Whole30 Guide to Total Health.
BACK TO THE RECIPE. Taking out the chickpeas or garbanzo beans and using cauliflower instead, gives it a much healthier twist. I added all of the other traditional hummus ingredients like tahini (ground sesame seeds) garlic, lemon juice, and cumin.
The tahini from Trader Joe’s has no added sugar!
Roasting the cauliflower and garlic will give it great flavor. Make sure the tahini is sugar-free to make this recipe Whole30 approved!
Roasted CauliflowerPrint Recipe
- 1 head of small cauliflower (about 4 cups)
- 3 garlic cloves
- 1/4 cup olive oil
- 1/4 cup water
- 1/4 cup tahini
- 3 TBSP lemon juice
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Extra olive oil and parsley or cilantro for garnish
Preheat oven to 400 F degrees.
Cut the head of cauliflower into florets. Place the florets and garlic cloves onto a cookie and drizzle with olive oil (or fat of choice).
Oven roast the cauliflower and garlic for 25-30 minutes.
Let the cauliflower cool for 5 minutes.
Place the cauliflower, garlic, tahini, olive oil, water, lemon juice, and cumin in a high speed blender.
Blend until there's a uniform smooth consistency.
Season with salt and pepper. Mix well.
Garnish with a drizzle of olive oil and parsley.